Tag Archives: sausage

While we are nothing if not traditional around the holidays, this was one of my favorite new recipes from Akin Holidays 2K11. It was, as per usual, from my favorite old cookbook, Heart & Soul.

While I generally jump at the chance to make a new variation of Dot’s Breakfast Casserole, I saw this and knew that this sausage/mushroom/HOLLANDAISE concoction was clearly meant for me. And as with our standby breakfast casserole, it is stupid easy to make and just plain satisfying.

The interesting thing here is that it’s mushrooms (instead of the usual bread) that provide much-needed texture to the eggy goodness here. Also, while this is pretty much the same recipe you’ll find in H&S, I have taken some liberties (because what’s not better with Worcestershire?) and shortcuts (because water baths are for babies, not food), so it won’t match up exactly if you get to fact-checking.

So I probably should have posted these recipes last week before Thanksgiving, but I forgot and I wanted to test them out twice to get all kinks out of the way. I was lucky to have two Thanksgivings this year, a “friendsgiving” down in NOLA (which was way better then my family Thanksgiving) and family Thanksgiving. I still never want to eat again. Below is an amazing crawfish stuffing that Chef John’s family has requested a double batch of for next year. Perhaps you can save in your Thanksgiving recipe file for next year or break it out for the December holidays! Chef’s note: make sure to use dry corn bread so it soaks up all the sauce. – ts

Chef John Says: Everyone knows that the best part of Thanksgiving is the stuffing. I usually dedicate about 3/4 of my plate to it. My family always has a traditional stuffing/dressing but this past Sunday we had a pre-Thanksgiving feast at our friend’s house in New Orleans and it was decided that we should make a more NOLA-style dressing. Tanya came across this beauty: Besh’s Crawfish Corn Bread Dressing. Like ALL of Besh’s recipes, this is very easy and delicious.
You can make the corn bread ahead or use leftover corn bread. In fact, the dressing may be prepared a day ahead and kept in the refrigerator until an hour before serving. I used more andouille, hot sausage, and garlic than it calls for… obviously. This recipe makes 8–10 cups, more than enough to stuff a turkey, but at our Thanksgiving we stuff our bird separately and serve dressings like this alongside. Serves 10

Put the bacon fat, andouille, and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon.

When the pork sausage meat has browned, add the onions, celery, bell peppers, and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.

Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish.

At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350° oven until it is piping hot and golden brown, 15–30 minutes.

The Chef sent me this recipe months ago, and it stalled out in my Inbox because black beans – or beans of any kind, really – often bore the crap out of me.

mensfitness.com

But the more I started looking at it, the more intrigued I became. The Mexican seasonings, the chorizo, and the suggestion that you serve it alongside quail – arguably the most adorable and delectable of tiny game birds – finally changed my mind.

This recipe comes from JR’s friend Sewell, a good ‘ole Georgia boy who knows the importance of Cajun seasoning in anything that bears the “Creole” name. I normally wouldn’t post something from a Georgia fan two days before their (likely not epic but here’s-to-hoping good) battle with the Vols, but this looks too darn good to ignore.

foodnetwork.com

The main thing to remember with this recipe is that juice is your friend. Don’t drain anything here. All of that sauce the ‘maters are packed in provides flavor and richness, so feel free to add more as you go if your Creole looks a little thirsty.

We cooked this on one of our last dinner parties at our apartment in NYC. It was amazing. We made a huge pot of it, and I am pretty sure there were no leftovers. People were stuffing their face and going for third helpings. Chef John and I love “My New Orleans” cookbook. Other then the obvious fact that his recipe’s are amazing, I also love this cookbook because John Besh describes the cooking process and why it is important to do certain things while you are cooking. -ts

Chef John says: If you don’t have John Besh’s book, “My New Orleans,” than you need to have your head examined, go buy it. In my opinion, he’s easily one of the most talented and innovative chefs out there and best of all he likes to use pork… a lot. I’m trying to eat my way through his book at the moment but wanted to share with you his Jambalaya recipe. Prior to this, I’ve never tried to make it on my own and I was really surprised by how easy it was. This is one of my favorite comfort foods and provides a great base for a long night out.

First, you’ll need to heat a very large pot 3-5 gallons) over high heat until it is hot, then reduce the heat to moderate. This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.

Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon or a spade. While the pork is rendering, go ahead and season the chicken thighs with salt and pepper. Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.

After the chicken as browned, add the onions to the pot and all them to caramelize, about 15 minutes. Add the bell peppers, celery, and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly.

Next add the rice, thyme, bay leaves, pimention, cayenne, 2 tablespoons salt, 1 tablespoons black pepper, and the celery salt to the pot and cook, stirring often for 3 minutes.

Increase the heat to high and add the tomatoes and chicken stock to the pot, Bring the stock to a boil. Reduce the heat do medium low, cover and simmer for 15 minutes.

While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions, to be added at the last minutes.

After the rice as simmered for 15 minutes, go ahead and remove the lid from the pot and fold int he shrimp and green onions. Turn off the heat and let everything continue to to cook in the hot covered pot for an additional 10 minutes. Remove the lid, fluff the jambalaya and serve.

This is not a picture of the actual boat, but it gives you the gist. Pic coming post haste.

Whenever I mention this to The Chef, he looks slightly befuddled and a little grossed out (I think the term “boat” evokes images of cruise ships and buffet lines or something). In my ever-present quest to prove him wrong, I am making him breakfast for dinner tonight, and this is on the menu.

Big D has been making this for years, and it is always quickly devoured. My dad actually once delivered one to my cousin’s house, and her husband (who is kept on a tight-but-healthy regimen) answered the door. He ate the whole thing by himself as though it were an actual 1-person sized sandwich. That is hilariously fat to the adorable power.

Remove most of the bread from the inside of the loaf, leaving an inch or so around the outside (the crust and a little bit of bread cushion is the main event here, so as long as you leave those, you’re golden).

Cook sausage, onion, pepper and mushrooms. Drain.

Return to skillet and add Worcestershire, mustard and seasoning. Add cheese and mix. (This is yet another recipe like Big D’s Breakfast Casserole where the more you experiment, the better it gets. Different kinds of cheese, spices and veggies are super fun in here. Live a little.)

Stuff “boat” with sausage mixture, cover with foil and bake just until crusty and heated through (20 minutes).

Slice and scarf. And drop a slice by my cousin’s house.

Sidenote: If you have any leftover filling, it’s stupid good on chips, perhaps even mixed with a little cream cheese for dipping. I know, I KNOW, cream cheese/dip fixation. Work out your own issues first before you come at me, OK? You’re not my real dad anyway.

This is a recipe I remember fondly from my childhood. I’ve re-purposed it many times over the past few years for brunches, bachelorette parties, pre-Steeplechase breakfasts – it has been a staple at every one because it is very easy and very good. In fact, I recall Rusty-Dusty in particular asking me 3 or 4 times if I “really actually made this, like seriously?” when he had some because he apparently thought me incapable of doing anything domestic. Preesh.

Beat eggs. Season with Cavendar’s and hot sauce. Add cheese, sausage and Rotel tomatoes and mix. (You can do this the night before if you want.)

Pour over bread and bake for 30 minutes or until center of casserole bounces back when touched lightly. Cut into squares and serve.

I often use this recipe as a base for experimentation, so feel free to swap out the sausage for ham or chicken, add veggies such as mushrooms or jalapenos, or dress it up with an Italian cheese blend. Just don’t leave out the eggs. That tends to make for a very dry situation.